Garden & Jungle

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Brinjal Fry

Posted by Geetha on December 4, 2008

Each and everyone do different types of brinjal fry and here goes the simple recipe of it. This goes very well with sambar rice, chappathi.



Brinjal – ½ kg

Onion – 1

Fennel seeds – ½ tsp

Chili powder – 1 tsp

Coriander powder – 3 tsp

Salt – to taste

Oil – 2 tsp

Curry leaf – 1 spring

Turmeric powder – ½ tsp

Pepper powder – 1 tsp

Garlic – 3

Ginger – 1’ inch piece

Green chili – 2

Coriander leaf – to garnish



Cut brinjal into length wise and soak in water or else the color of brinjal will be changed (try to do once brinjal is diced) and finely chop garlic and ginger.

Heat oil in a pan and once it is heated up add fennel seeds and curry leaves. Allow it to splutter and add onion, green chili, ginger & garlic and fry till onion turns into translucent. Then add brinjal and fry till it turns soft and cooked (spread the brinjal well so that it cook evenly).


Once it is done add chili powder, coriander powder, turmeric powder and salt. If you need add very little water and fry till raw smell of masala goes. Finally add pepper powder to the mixture and garnish it with coriander leaves.

Note: – In every piece of brinjal there should be masala mixture.


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